Italian creme cake

Italian creme cake



  • butter - 1/2 c
  • shortening - 1/2 c
  • sugar - 2 c
  • egg yolks - 5 item
  • flour self-rising - 2 c
  • buttermilk - 1 c
  • vanilla - 1 tsp
  • pecans, chopped - 1 c
  • can coconut - 1 item
  • egg whites, stiffly beaten - 5 item
  • pkg
  • powdered sugar

How to make italian creme cake:

Frosting:8 oz. pkg. cream cheese1/4 c. butter1 tsp. vanilla1 1/2 lb. powdered sugar Cream butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Alternate flour and buttermilk, mixing well. Add vanilla. Stir in pecans and coconut. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9-inch baking pans. Bake at 325° for 25 to 30 minutes or until browned. Cool in pans for 5 minutes.

Frosting: In mixing bowl, cream together butter, cream cheese and vanilla flavoring. Gradually add powdered sugar. Beat until smooth. Spread on cake.

Recipe categories: Desserts, Cakes, < 60 mins.

Italian creme cake
Average rating: 2.9 of 5, total votes: 9
Cook. Time: PT55M
Total Time: PT55M

Cause of complaint:

Related ingredients:
graham cracker crumbs, butter, softened, sugar, butter, powdered sugar, red food coloring, blueberries, pecans, chopped, apples, sliced thin, milky way bars
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